The present invention relates to a seasoned meat manufacturing method. The method comprises: a step of washing meat； an aged seasoning mixing step of mixing the washed meat with aged seasonings； a primary room temperature aging step of aging the meat mixed with the seasonings at room temperature； a packing step of packing a predetermined amount of the aged meat with a synthetic resin packing material； a freezing and aging step of aging the packed meat at a low temperature by placing the meat on a support member while having the meat stored in a buffer member； a seasoning mixing step of mixing the meat, which has gone through the freezing and aging step, with seasonings after separating the meat from the packing material； and a secondary room temperature aging step of aging the meat mixed with the seasonings at room temperature. As such, the present invention is capable of easily separating bones and flesh, preventing the decomposition of meat during distribution, increasing periods for preservation, and improving the cooking flavor.본 발명은, 고기를 세척하는 단계와, 세척된 고기를 숙성양념과 혼합하는 숙성양념혼합단계와, 숙성양념과 혼합된 고기를 상온숙성시키는 1차상온숙성단계와, 상온숙성된 고기를 미리 지정된 양만큼 합성수지재 포장재에 포장하는 포장단계와, 포장된 고기를 완충부재에 수용시킨 상태로 지지부재 상에 거치시켜 저온숙성시키는 냉동숙성단계와, 냉동숙성단계를 거친 고기를 포장재로부터 분리하여 조미양념과 혼합하는 조미양념혼합단계와, 조미양념과 혼합된 고기를 상온에서 숙성시키는 2차상온숙성단계를 포함하여서, 조리 시 뼈와 고기가 용이하게 분리되도록 하고, 유통과정에서 고기의 변질을 방지하고, 보존 기간을 증가시키며 조리 시 풍미를 상승시킬 수 있는, 양념 고기 제조방법을 개시한다.
